Buckwheat noodles with snowflake mushrooms

Name: Buckwheat noodles with snowflake mushrooms recipe
Yield: 4
Ingredients: 270g buckwheat noodles; 100g lion’s mane mushrooms (substitute oyster mushrooms), trimmed, chopped; 2 handfuls of roughly chopped kale; 200g snowflake mushrooms (substitute oyster mushrooms), trimmed, torn; Flavoured oil, like sesame or chilli; Sweet potato leaves, to garnish; 200g button mushrooms, chopped; 6 dried shiitake mushrooms; 2 onions, cut into quarters; 2 bay leaves; 1 red chilli, halved lengthwise; 2cm piece (10g) ginger, thinly sliced; 2 tbs apple cider vinegar; Herb stems (such as parsley, coriander, dill and lovage); 1 tbs black peppercorns; 1 garlic bulb, halved horizontally; 1 large piece of seaweed (such as wild kelp, kombu or wakame); Shoyu or soy sauce, to taste

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by Matt Stone

Apr 01, 2021

Begin this recipe at least 4 hours ahead.

270g buckwheat noodles
100g lion’s mane mushrooms (substitute oyster mushrooms), trimmed, chopped
2 handfuls of roughly chopped kale
200g snowflake mushrooms (substitute oyster mushrooms), trimmed, torn
Flavoured oil, like sesame or chilli
Sweet potato leaves, to garnish

Broth

200g button mushrooms, chopped
6 dried shiitake mushrooms
2 onions, cut into quarters
2 bay leaves
1 red chilli, halved lengthwise
2cm piece (10g) ginger, thinly sliced
2 tbs apple cider vinegar
Herb stems (such as parsley, coriander, dill and lovage)
1 tbs black peppercorns
1 garlic bulb, halved horizontally
1 large piece of seaweed (such as wild kelp, kombu or wakame)
Shoyu or soy sauce, to taste

Method

1.

For the broth, place all the ingredients, except for the shoyu or soy, in a large saucepan and pour in 4L cold water. Bring to the boil, reduce heat to medium-low and simmer for 4 hours. You want it to reduce to maximise flavour. Stand for 30 minutes at room temperature, then pass through a sieve, giving everything a good squeeze to extract all the broth. Discard solids and keep broth hot in a large saucepan.
2.

When ready to serve, season the broth with shoyu or soy to taste, you can add a little salt as well if you like. Place the noodles in a saucepan of boiling water and cook for 2-3 minutes until just cooked.
3.

Strain and divide among bowls. Add the lion’s mane mushroom and kale into the broth and just bring to the boil. Turn off the heat and ladle over the noodles. Top with raw snowflake mushrooms and drizzle with flavoured oil. Garnish with sweet potato leaves to serve.